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KARAKTERISTIK PERMEN JELLY JERUK KALAMANSI (CITROFORTUNELLA MICROCARPA) DENGA…
Fadhilah, Chairanil

This study aimed to determine the physical and chemical characteristics of calamansi jelly candy with variation of types and sweetener concentrations. This study used a non-factorial Completely Ran…

Edition
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ISBN/ISSN
-
Collation
xv, 35 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T574582021
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PENGARUH SUBTITUSITEPUNG TERIGU DENGAN TEPUNG AMPAS KELAPA TERHADAP KARAKTERI…
Lestari, Suci

This study aimed to determine the effect of adding coconut pulp flour to the physical, chemical and sensory characteristics of kojo cake. This study used a non-factorial completely randomized desig…

Edition
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ISBN/ISSN
-
Collation
xiii, 64 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T585612021
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FORMULASI KOPI HIJAU ROBUSTA, EKSTRAK KATEKIN GAMBIR DAN PASAK BUMI TERHADAP …
Aulia, Muhammad Ridho Wahyu

The objective research was to determine effect of formulation instant robusta green coffee, gambir katekin extract and instant pasak bumi on characteristics instant cofeee. The research used a Comp…

Edition
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ISBN/ISSN
-
Collation
xvii, 42 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T585552021
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PENGEMBANGAN EDILBE FILM KOMPOSIT BERBASIS PATI GANYONG DENGAN PENAMBAHAN EKS…
Avivananda, Muhammad Hafizza

The purpose of this study was to determine the effect of adding salam leaf extract and palm oil on the physical and chemical properties of edible film, which will be held on January 18 to February …

Edition
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ISBN/ISSN
-
Collation
xv, 34 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T581662021
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KARAKTERISTIK PERMEN JELLY BUAH MARKISA (PASSIFLORA EDULIS) DENGAN VARIASI KO…
Nabilah, Tri Adelti

Jelly candy is a type of soft candy who made from juice and gel materials. The objective of this research was to determine the forming effect of variation Passiflora edulis pectin and sugar concent…

Edition
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ISBN/ISSN
-
Collation
xvi, 54 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T644292021
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PENGARUH PENAMBAHAN BAHAN PENGAWET TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS …
Putri, Rahmilia Alifa

The objective of this research was to determine the effect of adding preservatives on chemical and sensory characteristics of the maksuba lapis kojo cake. The research was conducted at Agricultural…

Edition
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ISBN/ISSN
-
Collation
xv, 58 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T628512021
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KARAKTERISTIK KIMIA TEPUNG GERMINASI KACANG HIJAU (Phaseolus radiatus L.)
Hafiz, M. Azrul

This study aimed to study the chemical characteristics of germinated mung bean flour varieties VIMA-1 and VIMA-2. The research used a Factorial Completely Randomized Design (RALF) with two treatmen…

Edition
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ISBN/ISSN
-
Collation
xii, 49 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T580162021
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POTENSI PENGGUNAAN FTIR (FOURIRER TRANSFORM INFRARED ) DALAM PENDUGAAN SIFAT …
Padholi, Vicki

The objective of this study was to identify, discriminate and authenticate the physical and chemical properties of cuko pempek based on kunci citrus. The statistical design used was a factorial ran…

Edition
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ISBN/ISSN
-
Collation
xviii, 49 hlm.; ilus.; 29 cm
Series Title
-
Call Number
T581792021
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MINUMAN INSTAN CELUP KULIT BUAH NAGA (HYLOCEREUS POLYRHIZUS) DENGAN PENAMBAHA…
Rasuanti, Untanti

This instant dipping drink is made from dragon fruit and purut orange peel. This study aims to find out the effect of the formulation of red dragon fruit skin and purut orange peel on the physical …

Edition
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ISBN/ISSN
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Collation
xv, 51 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T596902021
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IMPLIKASI VARIASI KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST)…
Anjliany, Meysin

This research aimed to determine the effect of coffee peel type and variation of SCOBY concentration on total phenol, total titrated acid, total dissolved solid, pH and total plate count of cascara…

Edition
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ISBN/ISSN
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Collation
xi, 37 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T590502021
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PENGARUH FORMULASI KOPI HIJAU DAN KOPI SANGRAI TERHADAP SIFAT KIMIA, MIKROBIO…
Purwanti, Wahyu

The objective research was to determine the effect of formulation green coffee, roasted coffee and brewing time on characteristicsphysical, chemical and mold contamination of coffee Cold Brew. This…

Edition
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ISBN/ISSN
-
Collation
xvi, 37 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T613792021
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KARAKTERISTIK FISIK DAN KIMIA BOBA DARI PATI GANYONG DAN RUMPUT LAUT (EUCHEUM…
Noviani, Siti

The objective of this research was to determine the physical and chemical characteristics of boba made from a mixture of ganyong starch (Canna edulis) and Eucheuma cottoni seaweed type. This resear…

Edition
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ISBN/ISSN
-
Collation
xiii, 49 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T614082021
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PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN PH, TSS, TDS…
Apriani, Dewi Ananda

The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with different amount of current and operating time on decreasing pH, TSS, …

Edition
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ISBN/ISSN
-
Collation
xiv, 57 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T590452021
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POTENSI PENGGUNAAN FTIR (FOURIER TRANSFORMED INFRARED) DALAM PENDUGAAN SIFAT…
Yandha, Lutfie Gusti

The objective of this study was to identify, discriminate and authenticate the physical and chemical properties of cuko pempek based on lime (Citrus aurantiifolia). The statistical design used was …

Edition
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ISBN/ISSN
-
Collation
xix, 62 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T597122021
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PENGARUH KONSENTRASI GLUTEN DAN ISOLAT PROTEIN KEDELAI TERHADAP KARAKTERISTIK…
Putri, Reka Melinia Dwi

This research aims to determine the effect of concentration gluten and soy protein isolate on the processing of white oyster mushrooms meat patty analog. This research used a non factorial Complete…

Edition
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ISBN/ISSN
-
Collation
xvi, 48 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T596912021
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PENGARUH PENAMBAHAN JAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) DAN KONSENTRASI G…
Anggraini, Testi

The objective of this research was to analyze the effect of adding white oyster mushrooms (Pleurotus ostreatus) and concentration of arabic gum on physical and chemical properties of chicken burge…

Edition
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ISBN/ISSN
-
Collation
xiii, 53 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T596932021
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PENGARUH GERMINASI DAN FORTIFIKASI NANOKALSIUM CANGKANG TELUR TERHADAP KARAKT…
Pertiwi, Revicha Cahaya

This study aims to determine the effect of germination time and fortification of eggshells nanocalcium on the physicochemical characteristics of mung bean germinated drink. This study used a Factor…

Edition
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ISBN/ISSN
-
Collation
xv, 42 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T548542021
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PENGARUH LAMA PERENDAMAN DAN SUHU PEREBUSAN TERHADAP KARAKTERISTIK KIMIA DAN …
Pratama, Panji Guntur

ABSTRACT The Objective of this research was to determine the effects of soaking time and boiling temperature on the characteristics of soybean extract. The research used a Factorial Group Randomize…

Edition
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ISBN/ISSN
-
Collation
xvi, 39 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T432662021
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MINUMAN FUNGSIONAL DARI KOMBINASI KOPI BIJI SALAK (Salacca zalacca (Gaertn.) …
Prasetya, Kendra Julian

This study aims to make a functional drink with a combination of salak bean coffee, gambier extract and ginger powder and to see the effect of adding gambier extract and ginger powder to the qualit…

Edition
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ISBN/ISSN
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Collation
xii, 37 hlm,; ilus.; 29 cm
Series Title
-
Call Number
T541482021
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KARAKTERISTIK FISIK, KIMIA DAN SENSORIS KUE TELUR GABUS DARI TEPUNG BERAS MER…
Sari, Yulina

This study aimed to determine the effect of the comparison of tapioca and red rice flour on the physical, chemical and sensory characteristics of telur gabus cake. This research was conducted at th…

Edition
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ISBN/ISSN
-
Collation
xv, 68 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T433472021
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PENERAPAN JARINGAN SYARAF TIRUAN UNTUK MEMPREDIKSI PERTUMBUHAN KARET (HEVEA B…
Nugroho, Erdi Cahyo

This study aims to test the artificial neural network model that was built to predict the growth of the rubber plant clones of BPM 24 and PB 260 clones in the first phase. The artificial neural net…

Edition
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ISBN/ISSN
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Collation
ix, 44 hlm,: ilus.; 29 cm
Series Title
-
Call Number
T509232021
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PENGARUH PENAMBAHAN BAHAN PENGAWET PADA CUKO KENTAL SELAMA PENYIMPANAN
Nanda, Vera Tendra

This study aimed to determine effect of preservative addition on the thick cuko during storage. This research was conducted in April 2020 until Maret 2021 at Agricultural Product Chemical Laborator…

Edition
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ISBN/ISSN
-
Collation
xv, 66 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T481882021
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PENGARUH JUMLAH MATA PISAU DAN JENIS BAHAN TERHADAP KINERJA MESIN PERAJANG KE…
Situmorang, Nengsih Angriani

This study aims to find out the influence of the number of blades and the type of material on the machine chipping. This research was conducted from October 2020 to April 2021 at the Workshop of To…

Edition
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ISBN/ISSN
-
Collation
xvii, 49 hlm. : ilus. ; 29 cm
Series Title
-
Call Number
T479292021
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DARI BENIH KEPADA BENIH
Sadjad, Sjamsoe'oed

Edition
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ISBN/ISSN
979-553-259-6
Collation
viii, 144 hlm. : ilus. ; 21 cm
Series Title
-
Call Number
631.521 Sad d

Edition
-
ISBN/ISSN
979-553-259-6
Collation
viii, 144 hlm. : ilus. ; 21 cm
Series Title
-
Call Number
631.521 Sad d
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EFISIENSI PENYIMPANAN AIR DAN HASIL PRODUKSI TANAMAN PAKCOY (BRASSICA RAPPA L…
Imron, Muhammad

Tanaman pakcoy (brassica rappo L.) Merupakan jenis tanaman yane relatif mudah dibudidayakan karena tanaman ini dapat ditanam pada semua musim. balk musim hujan maupun musim kcmarau scrta dapat tumb…

Edition
-
ISBN/ISSN
-
Collation
vii, 32 hlm. : tab. ; 29 cm
Series Title
-
Call Number
T445802021
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